whole stuffed cabbage

How To Make whole stuffed cabbage

• 1

  Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover and reduce heat. Simmer for 20 minutes, stirring frequently. Set the tomato sauce aside.
• 2

  Discard any tough outer leaves from the cabbage. Carefully remove 2 large leaves, and set aside. Cut out the stem and inner leaves of the cabbage, leaving a 1 inch thick shell. Set the cabbage shell aside. Discard the stem. Chop the inner leaves. Reserve 1 cup chopped cabbage, and set the remaining chopped cabbage aside.
• 3

  Combine the reserved 1 cup chopped cabbage, ground beef, onion, garlic, 1 teaspoon salt, and pepper in a large Dutch oven. Cook over medium-high heat for 15 minutes, stirring frequently until the cabbage is tender and the meat crumbles. Drain the oil from the Dutch oven. Stir in 1 cup reserved tomato sauce and the rice.
• 4

  Fill the reserved cabbage shell with the meat mixture; cover the cabbage opening with the 2 reserved cabbage leaves. Tie securely with heavy string to hold the leaves in place.
• 5

  Place the water in a Dutch oven; add the remaining reserved chopped cabbage and the remaining reserved tomato sauce. Place the stuffed cabbage in the Dutch oven, stem side down. Bring to a boil; cover, reduce heat, and simmer for 2 hours or until tender.
• 6

  Remove the stuffed cabbage to a serving platter, placing the cabbage stem side down. Remove and discard the string. Spoon the tomato sauce over the cabbage; cut cabbage into wedges.
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